Transcript SECTION 9-1
Slide 1
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 2
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 3
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 4
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 5
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 6
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 7
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 8
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 9
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 2
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 3
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 4
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 5
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 6
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 7
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 8
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Slide 9
Section 9-1
The Commercial Kitchen
Section 9-1
Commercial Kitchen Layout
The layout of a commercial kitchen is
based on:
1. Type of foodservice establishment.
2. Amount of available space.
3. Menu items and the number of meals to
be served.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Stations & Work Sections
• Work Stations: A work area that contains
the necessary tools and equipment to
prepare certain types of foods.
• Work Sections: Similar work stations are
grouped into larger work areas called
sections.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Types of Cooking Lines
(See Fig. 9-3 through 9-7 on pages 204-205.)
• Single, straight-line.
• L-shaped arrangement.
• U-shaped.
• Parallel, back-to-back.
• Parallel, face-to-face.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
The Cooking Line
• The cooking line determines: what
equipment and storage areas can be placed
above, below, or across from the
equipment.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Flow
• The orderly movement of food and staff
through a kitchen.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Mise en place
• The assembly of all the necessary
ingredients, equipment, tools and serving
pieces needed to prepare food.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Work Simplification
• Performing a task efficiently using food,
time, energy, and personnel.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 9-1
Range of Motion
• Using the fewest body movements
without unnecessary stress or strain.
• This eliminates wasted time and energy.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.